Slow Cooker Carne Asada Steak Tacos (with Chipotle Aioli Sauce)

These Slow Cooker Carne Asada Steak Tacos are so full of flavor and so easy to make!

Serves: 6-8

Slow Cooker Carne Asada Steak Tacos (with Chipotle Aioli Sauce)

10 minPrep Time

6 hrCook Time

6 hr, 10 Total Time

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    Steak Tacos:
  • 2 lbs flank steak or London Broil steak, thinly sliced
  • 1 cup salsa
  • 1 (10 oz) can diced tomatoes with green chiles
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • flour or corn tortillas
  • favorite taco toppings (tomatoes, avocados, onions, lettuce, etc)
  • Chipotle Aioli:
  • 6 tablespoons mayonnaise
  • 2 teaspoons chopped chipotle chiles in adobo¬†
  • 2 Tablespoons chopped fresh cilantro
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cumin
  • 4 teaspoons fresh lime juice
  • salt and pepper, to taste


  1. Spray slow cooker with non-stick cooking spray.
  2. Place sliced steak in the bottom.
  3. Pour salsa, diced tomatoes, cumin, and chili powder on top.
  4. Stir, until all seasonings are thoroughly mixed in. Cook on low for 6-8 hours or high for 3-4 hours.
  5. While the meat is cooking, put all ingredients for the aioli in a blender and blend until smooth.
  6. When meat is done, scoop meat onto tortillas, top with your favorite taco toppings, and drizzle with chipotle aioli.

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42 Responses to “Slow Cooker Carne Asada Steak Tacos (with Chipotle Aioli Sauce)”

  1. This was so good, especially the sauce! It's definitely going into my recipe box. I didn't think the aioli was too spicy at all. My 3 year old ate it. The only change I made was using stew meat instead of flank steak. The leftover meat was great in breakfast burritos the next morning!
  2. Thank you for sharing this delicious recipe ! I have an old Rival Crockpot that has an earthenware insert and it took 6 1/2 hours on high to cook this. Absolutely delicious ! Makes great Quesadillas next day and all you have to do is add shredded cheese - makes for a quick easy lunch !
  3. This tasted great! But mine didn't look anything like the picture. The meat looked grey due to basically boiling in the juice from the salsa and diced tomatoes. Did you drain the tomatoes? How did you get yours nice and brown? It was really delicious and tender!
  4. Colleen Smith
    I pinned this recipe the day you posted it through Bloglovin. I just wanted you to know that I get email notices when someone repins my pins. This recipe has been repinned just from my account 596 times and liked about 60 times. I just thought you'd like to know that. Love, In Christ, Colleen Smith
  5. Melanni
    I have been reading your blog and using your recipes for close to a year now...thank you so much! I love all of the slow cooker meals and the easy (delicious) desserts. I tried this recipe last week and it was a winner; my husband and 3 kids (ages 8, 6, and 3) loved it. The meat was really good but I think the sauce made it extra delicious.
  6. Rachael
    I made this tonight, amazing!!! Instead of using the cumin/chili powder I used half a taco packet, delicious! The sauce is to die for, lime juice gives it the perfect balance. Next time I may add some bell peppers for the last hour or so to make it more veggie filled! Yumola!
  7. Just wanted to say thanks for sharing this recipe.I made this last week with some modifications but my family loved it!! I didn't use flank steak, I had thinly cut beef (bulgogi choice cut) and I baked the meat because I didn't have enough time to use the slow cooker. After reading a few comments, I decided against making the chipotle aioli, my kids are picky when it comes to sauces and I just used sour cream and the rest of the salsa. I added black beans and corn to the tacos as well. The meat came out tender and full of flavor. The tacos were filling yet light. There was enough for everyone to have seconds so next time I will just have to make a larger batch!
  8. I used the recipe magic button for the nutrition, and it said for 1 serving it has 1436 calories...I hope this is somehow calculating this wrong? :) I would love it we could save your recipes to ziplist too - any chance of that happening? Thank you~
  9. I used a thinly sliced London broil since it was on sale. It cooked in 5 hours on low and I used a slotted spoon to serve as there was a lot of liquid. The chipolte mayo was very good . Served with all the usual toppings and hot sauce for those who needed it. Good reviews from the family, will definitely make again! Thanks!
  10. Jessica
    Hello, If i wanted to make this for a freezer dump meal, should I cook the meat first, or put everything into a bag raw to cook later? Will the aioli freeze well or last a few weeks in the fridge so that is one less step the new mom has to do?
    • Hi Jessica! Congrats on being a new mom!! It's the best job in the world! :) To make this a freezer meal, I would recommend just dumping all the ingredients into a gallon-sized freezer bag (raw meat and all), then stick it in the freezer. When you are ready to use it, remove the bag from the freezer and place in the fridge for 24 hours to allow it to thaw. Then dump it all in the crock pot and cook as directed. :) As far as the aioli, I have not had much luck freezing mayo-based sauces - they tend to get clumpy and weird when you thaw them. I think that you could make it a week or two in advance and keep it in the fridge, but I wouldn't feel good about much longer than that. I hope this helps!

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